Thursday, November 24, 2011

A Nontraditional Thanksgiving Dinner

It was just the three of us at home this Thanksgiving;
so we decided to do things our way.

We had the traditional Thanksgiving dinner last Sunday
with the husband's family
and we will be having a
"Thanksgiving Leftover" themed tailgate this Saturday,
so we wanted to do something different for our family dinner

First on the menu was Carrot Souffle.

1 pound Carrots    
 Salt (to taste)
½ cup Sugar                
1 teaspoon Vanilla
4 ounces Butter        
3 tablespoons Flour     
3 Eggs                      
1 teaspoon Baking Powder
1/8 teaspoon freshly grated nutmeg*
*Not shown and a new addition to the recipe.

Peel carrots.  Cut into 1 inch pieces and place in salted water and cook until tender.  I cooked these in the microwave for about six minutes or so. 

Meanwhile, add flour, baking powder and sugar to a blender or food processor.  Pulse to blend together.  Add the eggs and the vanilla. 

Melt the butter.  Add the drained carrots and the butter.  Blend or process, until smooth.

At this point I decided to add the grated nutmeg to the recipe.

The mixture is ready for the next step.

Pour into a greased 2 quart baking dish.  This goes into a 275 degree oven for 45 minutes.  Remember that this is a souffle, so it needs to be baked low and slow.

Forty-five minutes later and the souffle is done. 

The Foodie Daughter worked on the Pumpkin Muffins.

Makes: 2 dozen Mini Muffins and 1 dozen Regular size Muffins OR 4 dozen Mini Muffins

1 Cup + 2 TB    Brown Sugar
¼ Cup + 2 TB   Molasses
¾ Cup                Margarine (butter will not work)
1 ½                     Eggs (1 egg + yolk)
1 ½ Cups           Prepared Pumpkin (Pumpkin Puree not Pumpkin Pie Filling)
½ TB                  Baking Soda
2 Cups               Flour
¼ tsp                  Cinnamon

 Preheat oven to 400 degrees.

Cream the Brown Sugar, Molasses and Margarine together.

Add the Eggs, Pumpkin and Baking Soda.  (Dough will be a bit grainy)

Add the Flour in stages.

Add Cinnamon and mix well.

Put in muffin tins.

Bake Mini Muffins for about 8-12 minutes and Regular Muffins for about 15-17 minutes.

Check with a cake tester.  Let cool and Enjoy!

The large muffins are ready to go into the oven.

The mini muffins have just come out of the oven.

The mini muffins are ready to be served for dinner.

The main course for our nontraditional Thanksgiving Day dinner.
Rib eye steaks and gulf shrimp cooked on the grill.

Dinner is served.

Surf and turf, Carrot Souffle and creamed corn
with Pumpkin Muffins for dessert.

Happy Thanksgiving to you and yours
from the Foodie Family.


Rosie Hawthorne said...

Happy Thanksgiving.

Anonymous said...

Dinner looks great. Happy Thanksgiving! vera charles